Curious if anyone here has worked at salt in carmel city center or knows someone who has. I’m considering a kitchen position there and was hoping to get a little insight into what the work environment is actually like.
Mostly curious about management, scheduling/work life balance, kitchen culture, turnover, and whether people generally seem happy working there. I’ve heard there have been some fairly recent staffing/leadership changes in the kitchen, so I’d especially be interested in hearing from anyone who knows what the situation has been like behind the scenes.
Not looking to bash the restaurant or start a rumor mill. Just trying to do my homework before deciding whether it’s somewhere I’d want to stick around long term. Feel free to DM me if you’d rather not post publicly.
Edit: I genuinely appreciate everyone who’s taken the time to give me some insight, especially the people who have actually worked here. I’m on the ground in the kitchen now, so I’m starting to get a better picture of some of the things people have mentioned.
At the same time, I know the Carmel location is still relatively new and it seems like there’s been a lot of turnover and change in a short period of time. I’m not trying to minimize anybody’s experience because clearly some people have legitimate reasons for feeling the way they do. I do think there’s room for the place to grow with the right people and some consistency.
I’ve gotten along really well with the current kitchen leadership so far, and I’m hopeful that bringing in people who care about organization, standards and putting out good food can help move things in a better direction. Time will tell, but I appreciate everybody giving me a clearer picture of what I’m walking into.